• Bulletin of the Korean Chemical Society
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• v.26 no.1
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• pp.146-150
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• 2005

Two new barium vanadium borophosphate compounds, $(NH_4)_2(C_2H_{10}N_2)_6[Ba(H_2O)_5]_2[V_2P_2BO_{12}]_6{\cdot}8H_2O$, Ba- VBPO1 and $(NH_4)_8(C_3H_{12}N_2)_4[Ba(H_2O)_7][V_2P_2BO_{12}]_6{\cdot}17H_2O$, Ba-VBPO2 have been synthesized by interdiffusion methods in the presence of diprotonated ethylenediamine and 1,3-diaminopropane. Compound Ba-VBPO1 has an infinite chain anion (${[BaH_2O)_5]_2[V_2P_2BO_{12}]_6}$$^{14-}$, whereas Ba-VBPO2 has a discrete cluster anion {[$Ba(H_2O)_7][V_2P_2BO_{12}]_6$}$^{16-}$. Crystal Data: $(NH_4)_2(C_2H_{10}N_2)_6[Ba(H_2O)_5]_2[V_2P_2BO_{12}]_6{\cdot}8H_2O$, triclinic, space group P$\overline{1}$ (no. 2), a = 13.7252(7) $\AA$, b = 15.7548(8) $\AA$, c = 15.8609(8) $\AA$, α = 63.278(1)$^{\circ}$, $\beta$ = 75.707(1)$^{\circ}$, $\gamma$ = 65.881(1)$^{\circ}$, Z = 1; $(NH_4)_8(C_3H_{12}N_2)_4[Ba(H_2O)_7][V_2P_2BO_{12}]_6{\cdot}17H_2O$, monoclinic, space group C2/c (no. 15), a = 31.347(2) $\AA$, b = 17.1221(9) $\AA$, c = 22.3058(1) $\AA$, $\beta$ = 99.303(1)$^{\circ}$, Z = 4.

• Journal of the Microelectronics and Packaging Society
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• v.13 no.1 s.38
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• pp.51-55
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• 2006

The green emitting high performance OLEDs using the $Alq_3$-C545T fluorescent system have been fabricated and characterized. In the device fabrication, 2-TNATA [4,4',4'-tris(2-naphthylphenyl-phenylamino)-triphenylamine] as a hole injection material and NPB [N,N'-bis(1-naphthyl)-N,N'-diphenyl-1,1'-biphenyl-4,4'-diamine] as a hole transport material were deposited on the ITO(indium thin oxide)/glass substrate by vacuum evaporation. And then, green color emission layer was deposited using $Alq_3$ as a host material and C-545T[10-(2-benzothiazolyl)-1,1,7,7- tetramethyl-2,3,6,7-tetrahydro-1H,5H,11H-[1]/benzopyrano[6,7,8-ij]-quinolizin-11-one] as a dopant. Finally, small molecule OLEDs with structure of ITO/2-TNATA/NPB/$Alq_3$:C545T/$Alq_3$/LiF/Al were obtained by in-situ deposition of $Alq_3$, LiF and Al as the electron transport material, electron injection material and cathode, respectively. Green OLEDs fabricated in our experiments showed the color coordinate of CIE(0.29, 0.65) and the maximum power efficiency of 7.3 lm/W at 12 V with the peak emission wavelength of 521 nm.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.233-239
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• 2015

This study determined the optimum extraction conditions based on five response variables (yield, total phenolics, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavanging activity, oxygen radical absorbance capacity (ORAC), and ${\beta}$-1,3-glucan content) in chaga mushroom (Inonotus obliquus) using the response surface methodology, where three independent variables (ethanol concentration, extraction temperature, and extraction time) were optimized using a central composite design. The optimum ethanol concentration, extraction temperature, and extraction time were 50% (w/w), $88.7^{\circ}C$, and 14.5 h; 9.2%, $92.7^{\circ}C$, and 14.5 h; 50.8%, $92.7^{\circ}C$, and 14.5 h; 9.2%, $92.7^{\circ}C$, and 1.5 h; and 90.8%, $92.7^{\circ}C$, and 1.5 h for yield, total phenolics, ABTS, ORAC, and ${\beta}$-1,3-glucan content, respectively. The predicted values of the response variables were compared with those of the extracts under the optimal extraction conditions to verify the models. The optimum extraction condition for the five response variables was predicted to be 81.4% ethanol at $92.7^{\circ}C$ for 14.5 h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.577-584
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• 2016

The objectives of this study were I) to compare the acid resistance (AR) of seven non-O157 Shiga toxin-producing Escherichia coli (STEC) serogroups, including O26, O45, O103, O111, O121, O145, and O157:H7 STEC isolated from various sources, in 400 mM acetic acid solution (AAS) at pH 3.2 and $30^{\circ}C$ for 25 min with or without glutamic acid and II) to determine strain survival upon exposure to simulated gastric fluid (SGF, pH 1.5) at $37^{\circ}C$ for 2 h after acid adaptation in apple, pineapple, orange, and strawberry juices at pH 3.8, $4^{\circ}C$ and $20^{\circ}C$. Results show that the O111 serogroup strains had the strongest AR (0.12 log reduction CFU/mL) which was very similar to that of O157:H7 STEC (P>0.05), compared to other serogroups in AAS without glutamic acid, whereas O26 serogroup strains showed the most sensitive AR. However, there was no significant (P>0.05) difference of AR among seven serogroups in AAS with glutamic acid. In the SGF study, 05-6545 (O45:H2), 08023 (O121:H19), and 03-4669 (O145:NM) strains adapted in fruit juices at $4^{\circ}C$ and $20^{\circ}C$ displayed enhanced survival with exposure to SGF for 60 min compared to 06E0218 (O157:H7) strains (P<0.05). In addition, 4 STEC strains adapted in pineapple juice at $4^{\circ}C$ showed enhanced survival with exposure to SGF for 60 min compared to those strains acid-adapted in the other fruit juices. Generally, adaptation at $4^{\circ}C$ in fruit juices resulted in significantly enhanced survival levels compared to acid-adapted at $20^{\circ}C$ and non-adapted conditions. The AR caused by adaptation in fruit juices at low temperature may thus increase survival of non-O157 STEC strain in acidic environments such as the gastrointestinal tract. These results suggest that more careful strategies should be provided to protect against risk of foodborne illness by non-O157 STEC.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.296-301
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• 2011

This study was to evaluate the growth potential of E. coli O157:H7 in lettuce leaf extracts and on lettuce leaf surface at various temperatures. The pathogen can survive and multiply in the extracts and leaf surface of lettuce. The population of E. coli O157:H7 in the lettuce extracts reached to 4.79 log CFU/mL at $37^{\circ}C$. The multiplication of pathogen in lettuce extracts initiated within 10 hours of inoculation over $15^{\circ}C$ conditions. And it can survive in the lettuce leaf extracts at $4^{\circ}C$ for 100 hours at least. And this pathogen can multiply on lettuce leaf surface and the population of pathogen on the lettuce leaf surface increased to 1.82 log CFU/g at $25^{\circ}C$. At $37^{\circ}C$, the pathogen density increased to 1.53 CFU/g within 3 days after inoculation. At all temperature, irrespective of the inoculation level, similar trends in growth of E. coli O157:H7 were observed. These results emphasize the growth potential of E. coli O157:H7 in lettuce leaf extract and on lettuce leaf surface. To reduce the risk of outbreak, it is important to maintain the cold chain system during storage before the consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.996-1000
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• 2016

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.241-245
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• 1991

A polyphenol oxidase from the crude extract of Aster scaber was partially purified by (NH4)2 SO4 precipitation and subsequent Sephadex G-150 chromatography. The final preparation showed five peaks of enzyme activity. Optimum pH and temperature for the activity of polyphenol oxidase were 7.0 and $30^{\circ}C$, respectively. Enzyme activity was stable at $40^{\circ}C$ for 5min in pH 7.0 reaction mixture but ceased completely at $60^{\circ}C$ for 30min and $70^{\circ}C$ for 5min at pH 7.0. The olyphenol oxidase has good activity acid but was inactive on DL-depa. The apparent Km for catechol was about 17.6mM.

• Journal of the Korean Magnetics Society
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• v.7 no.3
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• pp.140-145
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• 1997

The amorphous state of $NdFe_{10.7}TiB_{0.3}$ and its nanocrystallization have been studied by X-ray diffraction, 모스바우어 spectroscopy, and a vibrating sample magnetometer (VSM), $NdFe_{10.7}TiB_{0.3}$ amorphous ribbons were fabricated by a sigle-roll melt-spinning method. The average hyperfine field $H_{hf}$(T) of the amorphous state shows a temperature dependence of $[H_{hf}(T)-H_{hf}(0)]/H_{hf}(0)=-0.46(T/T_c)^{3/2}-0.34(T/T_c)^{5/2}$ for $T/T_c<0.7$ indicative of spin wave excitation. The quadrupole splitting just above the Curie temperature $T_c$ is 0.46 mm/s, whereas the average quadrupole shift below $T_c$ is zero. The Curie and crystallization temperatures are determined to be $T_c$=380K and $T_x=490K$, respectively, for a heating rate of 5 K/min. The occupied area of nanocrystalline phase at around 770K is about 65%. Above the Curie temperature, VSM data show magnetic moments increases again. The formation of $\alpha$-Fe is the main reason for the increasing moment as conformed with the 모스바우어 measurements.

• Microbiology and Biotechnology Letters
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• v.9 no.2
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• pp.91-97
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• 1981

A thermophilic soil isolate Bacillus sp. Y-127 was selected for the production of thermostable amylase. The strain was used for the enzyme production and the thermostable amylase was characterized. The optimum cultural conditions for the enzyme production were 6$0^{\circ}C$ at pH 7.0 for 32 hours using a mineral medium containing 2% soluble starch and 0.2% yeast extract. The extra-cellular enzyme was purified about 123-folds with about 6% recovery. The purified enzyme was stable at pH between 4.0 and 7.0, and temperature up to 6$0^{\circ}C$.

• Korean Journal of Animal Reproduction
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• v.21 no.1
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• pp.25-30
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• 1997

This study was done to find out the preservation possibility of liquid boar semen at variabel room temperature of 9 to 16$^{\circ}C$. The percentages of sperm motility and NAR acrosome were highest in B tschwiler extender compared to B tschwiler＋Hepes, Andro＋Hepes and Andro extenders. The extenders with Hepes buffer showed detrimental effect for preservation of liquid boar semen. The pH of ejaculated sperm-rich fraction was 7.5. The pH of B tschwiler＋Hepes, B tschwiler, Andro＋Hepes and Andro extenders was 6.9, 7.5, 7.1 and 8.1, respectively. The pH of liquid boar semen with B tschwiler＋Hepes, B tschwiler, Andro＋Hepes and Andro extenders was 6.6, 6.9, 6.7 and 6.9 at 1st day of storage, and 5.5, 5.7, 5.6 and 5.8 at 7th day of storage, respectively. Gilts and sows were inseminated twice with liquid boar semen stored at 9~16$^{\circ}C$ in B tschwiler extender for 3~4 days. Farrowing rate, litter size and average pig weight at birth between AI and natural service did not differ significantly in gilt and sow, respectively. However, sow showed higher farrowing rate and litter size compared to gilt both in AI and in natural service. As a result of this study, we found out that liquid boar semen can be stored for 5~7 days at uncontrolled room temperature of 9~16$^{\circ}C$ in B tschwiler extender.